This French culinary wonder – creme brulee – is a delicious dessert a lot of people love. After all, who doesn’t love custard? Well, if you care about your health, custards are to be avoided – if they’re made with sugar, that is. They tend to be rich in fats and carbs. However, due to their exquisite texture and flavor, I decided to prepare this keto creme brulee with quail eggs. This way, you can enjoy the wonders of French desserts without worrying about your diet or health.
As I said before, custards tend to be a little bit on the unhealthy side. Luckily, this recipe is low in carbs and 100% sugar-free! It’s basically the (almost) classic creme brulee turned keto! I have to warn you! It still takes a while to prepare and cook.
HOW TO MAKE KETO CREME BRULEE WITH QUAIL EGGS
Keto Creme Brulee With Quail Eggs
- 20 quail eggs
- 3 cups sour cream or heavy cream
- ½ cup erythritol or a sugar substitute you prefer
- 1 tsp pure vanilla extract or ½ vanilla bean paste
- Start by boiling about 1-2 quarts of water. You need to have this ready to use for the water bath. Of course, depending on the size of your baking pan, the quantity of water will vary. Then, preheat the oven to 300 degrees Fahrenheit or 150 degrees Celsius.
- Add the heavy cream to a large enough saucepan and turn on medium-high heat. Heat the heavy cream until tiny bubbles start forming around the edges. Make sure you don't bring it to a boil, though. "Simmer" is the keyword.
- Next step, as the cream is heating up, add the eggs and the erythritol in a medium-sized bowl. Whisk until the erythritol is properly incorporated. Once the cream is ready, remove it from the heat and pour it slowly into the egg mixture. Mix until well combined. Don't pour it all at once or too hot because you don't want to cook the eggs your custard.
- Now that the custard is ready, add the vanilla bean paste or vanilla extract. Then, pour it into 4 ramekins and place them in an oven-safe pan. After that, pour the boiling water in the pan, about halfway up. Bake the keto creme brulee with quail eggs for about 40 minutes. You'll know they're cooked when the custard jiggles slightly when shaken.
- Remove the ramekins and let them cool at room temperature for 15 minutes. Then, place them on a fridge for at least 1 to 2 hours. When they are ready to serve, sprinkle some erythritol over the top of the ramekins. Use a kitchen torch to caramelize it. Let it sit in the fridge for half an hour until it hardens. Enjoy!
Of course, if, for some reason, you don’t want to use erythritol as a sugar substitute, you can definitely replace it with something else. I’ve also replaced the classic chicken egg yolks with whole quail eggs. After all, each and every one of the recipes out there can be improved. Both in terms of taste and healthiness.
We no longer live in a world where we eat to survive. Healthy eating isn’t just a fad. It’s a lifestyle. It’s a choice. It’s a way of respecting ourselves by treating our bodies with care. Fortunately, eating healthy no longer means abstaining from delicious foods. Thanks to nutritionists and our creativity we have managed to transform even desserts into healthy meals.
Nevertheless, dessert is a treat. It’s not a meal. So, you still have to be careful with your daily caloric intake. If you’re not sure how many calories to consume every day, scroll down to the bottom of this page and use the calorie calculator. Keep in mind that weight loss is achieved when you are in a caloric deficit. You don’t need to starve yourself. You only need to eat a little less.
If you liked this delicious keto creme brulee with quail eggs recipe, share it with your friends and check out the other recipes on the site.